Easy Honey BBQ Chicken and Creamy Garlic Parmesan Potatoes
This recipe for Honey BBQ Chicken and Creamy Garlic Parmesan Potatoes feels like a big, warm hug on a plate, bringing together sticky, sweet and savory chicken with potatoes that are just... dreamy. It's simple enough for a busy weeknight but special enough for company.
Equipment
- Oven Preheat to 400°F (200°C)
- Large bowl For tossing potatoes
- Baking Sheet Use one or two if needed to avoid overcrowding
- Small bowl For the BBQ glaze
- Small saucepan For the garlic parmesan sauce
- Meat thermometer To check chicken temperature
- Serving bowl For tossing potatoes with sauce
Ingredients
Main Ingredients
- 4 Boneless, skinless chicken breasts Feel free to cut them into chunks or keep them whole, depending on how you plan to serve.
- 4 Medium Yukon gold or russet potatoes Yukon golds hold their shape a bit better, while russets get wonderfully fluffy.
- 3 Garlic cloves Fresh garlic adds that irresistible punch.
- 1 tsp Garlic powder Layers on even more garlic flavor, essential for those potatoes.
- 2 tbsp Fresh parsley, chopped A sprinkle of green freshness at the end makes everything pop.
- 0.5 cup BBQ sauce Use your favorite brand here! Sweet, smoky, or tangy – whatever you love.
- 0.5 cup Honey The liquid gold that makes the BBQ sauce sticky and sweet.
- 1 tbsp Olive oil For getting those potatoes nice and crispy.
- 2 tbsp Butter The base for our creamy potato sauce.
- 1 cup Heavy cream The magic ingredient that makes the parmesan potatoes incredibly rich and velvety.
- 0.5 cup Parmesan cheese Grated or shredded, adds salty, cheesy perfection.
- 0.5 tsp Salt To enhance all those delicious flavors.
- 0.25 tsp Freshly ground black pepper A little warmth and spice.
Instructions
- Prep the Potatoes: First things first, preheat your oven to 400°F (200°C). Wash and cut your potatoes into roughly equal-sized chunks, about 1-inch pieces. This helps them cook evenly. Toss them in a large bowl with the olive oil, garlic powder, 1/4 tsp salt, and 1/8 tsp pepper. Spread them out in a single layer on a baking sheet.
- Start Roasting: Pop the seasoned potatoes into the preheated oven. Let them roast for about 15-20 minutes while you get the chicken ready. We want them to start getting tender before we add the chicken.
- Prep the Chicken & Sauce: While the potatoes are roasting, pat your chicken breasts dry with paper towels. You can leave them whole or cut them into bite-sized pieces if you prefer. Season the chicken with the remaining 1/4 tsp salt and 1/8 tsp pepper. In a small bowl, whisk together the BBQ sauce and honey until combined. This is your luscious glaze!
- Add Chicken & Glaze: After the potatoes have had their head start, carefully take the baking sheet out of the oven. Push the potatoes over slightly to make space for the chicken. Place the chicken pieces on the baking sheet among the potatoes. Spoon or brush about half of the honey BBQ glaze over the chicken, making sure each piece is nicely coated.
- Back in the Oven: Return the baking sheet to the oven. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and lightly browned. About halfway through this second roasting time, you can brush the chicken with a little more of the honey BBQ glaze for extra stickiness.
- Make the Garlic Parmesan Sauce: While the chicken and potatoes finish cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic cloves and cook for about 30 seconds to 1 minute, until fragrant (be careful not to burn it!). Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Reduce the heat to low and stir in the parmesan cheese until melted and the sauce is smooth. Keep warm.
- Combine & Serve!: Once everything is cooked, remove the baking sheet from the oven. Transfer the roasted potatoes to a serving bowl. Pour the warm garlic parmesan sauce over the potatoes and gently toss to coat. Stir in most of the fresh chopped parsley. Arrange the creamy parmesan potatoes and the sticky honey BBQ chicken on plates. Garnish with the remaining fresh parsley. Dinner is served!
Notes
Tips:
* Don't overcrowd the pan: Make sure the potatoes and chicken have some space on the baking sheet so they roast and brown rather than steam. Use two baking sheets if needed.
* Cut Potatoes Evenly: Uniform potato pieces mean they'll all be tender at the same time.
* Don't Overcook Chicken: Chicken breasts can dry out quickly. Use a meat thermometer to check for 165°F (74°C) for the juiciest results.
* Make Sauce Last: Prepare the creamy sauce just before the chicken and potatoes are done so it stays warm and pourable.
Storage:
* Store cooled chicken and potatoes separately in airtight containers in the refrigerator for 3-4 days. The creamy sauce for the potatoes is best made fresh, but you can store any leftover sauced potatoes as well, though the sauce might thicken.
* Reheat chicken gently in the microwave or oven. Reheat potatoes in the microwave or in a skillet over low heat, adding a splash of milk or cream if the sauce is too thick.
* Don't overcrowd the pan: Make sure the potatoes and chicken have some space on the baking sheet so they roast and brown rather than steam. Use two baking sheets if needed.
* Cut Potatoes Evenly: Uniform potato pieces mean they'll all be tender at the same time.
* Don't Overcook Chicken: Chicken breasts can dry out quickly. Use a meat thermometer to check for 165°F (74°C) for the juiciest results.
* Make Sauce Last: Prepare the creamy sauce just before the chicken and potatoes are done so it stays warm and pourable.
Storage:
* Store cooled chicken and potatoes separately in airtight containers in the refrigerator for 3-4 days. The creamy sauce for the potatoes is best made fresh, but you can store any leftover sauced potatoes as well, though the sauce might thicken.
* Reheat chicken gently in the microwave or oven. Reheat potatoes in the microwave or in a skillet over low heat, adding a splash of milk or cream if the sauce is too thick.